Thursday, August 25, 2016

Bai's Boneless Lechon Cebu on Baked Potatoes

Two fantastic, ultimate family favorite in one post!

How can that get any better?

After having Bai's Boneless Lechon at the Jeunesse Anion Fun, Food, and Fitness Event at Mariott Hotel Manila, I knew my indulgence with this tasty and skin-crackling pork would not end there. There ought to be something to explain how they could have come up with such an ideal way to enjoy lechon more, having it without the bone.

Boneless, YES!

Our last Cebu visit was tainted with memories of eating lechon. It was probably the first and foremost food in our list of must-tries, which were suggested by my husband's friend who's based there. There's Rico's, Zubochon and CnT. We can debate all day which brand should be the best, but no doubt, Cebu's pride is something every foodie would always go after for.

Hence, when I heard of Bai's Boneless Lechon, being Cebu as it's point of origin, how I could not go gaga?

Because Cebuanos regard their stuffing recipe a tightly-guarded secret, Bai's is no exception. However, you can actually tell how they laboriously prepare each roll of pork. Like many lechon in Cebu, Bai's also have that special stuffing,

You have two options, whether to have it in their regular or the spicy, but no matter what, every roll involves mostly aromatic spices like tanglad (lemongrass), and chilis for the spiced variety. Assuring the meat to be of high quality, they get their's from Canada. With the pork heavily laden with flavors, cooked slowly roasted, upon request, every client is assured of having "the star" of every celebratory table that's tender and juicy inside while the skin crackles in utmost crispness when touched.

People in Carcar, Cebu, where the owner have hailed from despise using sauce or condiments with it, it's actually good in itself, packed with savor but not overly salty.

With their smallest size, 1 Kilo, my family (we are 6, btw) enjoyed it with some salads on the side and of course plate upon plate of steamy rice.

Here are the three sizes available for order.

FAMILY (1k) - 4-5pax - P675

BARKADA (2.5k) - 10-15pax - P1700

PARTY (3.8k) - 20-25pax - P2700

If you want it spicy, just add P100 and P150 flat delivery charge within Metro.

With the other 1 Kilo roll that we have left, (I actually had to keep the other roll from my kids, and to see how it holds up when kept on the fridge for some time) I sliced some parts and chopped it into cubes, then used it to fill two large potatoes.

Would you look at the layering of this pork roll! I love that it's not too fatty, and packed more meat

Procedure:

1. Pre-heat oven to 300 F.

2. After cleaning and drying your potatoes, make a hole in the middle. In my case, I used a big icing piping tube as a guide, as I hollow out the middle. This is quite tricky, so make sure your knife is sharp enough to cut around without piercing through the bottom. The potatoes will act as vessels for the cheese sauce with the lechon cubes.

Once you have created the circle, you can just scrape it with a spoon to create the desired depth of the hole.

3. After achieving your desired hole, using the tip of your knife, cut the sides, making wedges, but safely securing the bottom part so the wedges still intact to the whole part.

4. Make the sauce by mixing the bechamel with the cheese.

5. Brush the pan with olive oil and as well as the potatoes' skins.

6. Put some lechon on the potatoes, Then using a spoon to fill the potatoes with the cheese sauce, then again with the lechon. Don't worry to put a dollop on top, the cheese will melt into the potatoes and into the lechon.

7. Bake in the oven for 30 minutes, checking the inside of the potatoes with a toothpick for doneness.

Now, we don't need to wait on our friend to buy us our beloved Cebu lechon, whenever he visits Manila. Cebu comes to us and it's just a phone call away. With their commissary in Mandaluyong, you can have your boneless lechon where ever you are and whenever you crave for Cebu's lechon.

To order, you can call 405.1949 and 0917.582.5333
Do add them at Facebook: Bai's Boneless Lechon Cebu
You can also email them at baisboneleslechon@gmail.com

About Me

A foodie, a mom to four. a wife, a baker, a business owner and a friend to many!
Method to my madness:
1. Frequent visits to places I love.
2. Fill up my home with lovely memories were eating is the medium.
3. Write my mind out!
For collabs, inquiries and reviews you may email me at gastronomybyjoy@yahoo.com or send me an SMS at 632 9176318186